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The Annual Red Bordeaux Report (May 2006)

Good deep red. Sexy nose offers cherry, leather and rose petal, plus a whiff of game. Sweet, lush and silky, with good life to the raspberry and animal flavors. Nicely plump but with no shortage of energy for the year. Finishes with substantial dusty, broad tannins.

Sharing Alike: Petrus 1947 – 2015 (Sep 2018)

The 1993 Petrus is a vintage that I have never been a particular fan of. Potent bell pepper notes on the tertiary nose are atypical for this Pomerol cru whilst the tannins are coarse and hard, something you do not associate with Petrus. Perhaps larger formats might have more to offer, but at the end…

A Century of Bordeaux: The Nines (Sep 2019)

The 1999 Petrus was made by Jean-Claude Berrouet (his son Olivier was training at Haut-Brion at the time) and harvest was in early September. This has the best aromatics of any Pomerol that I have tasted alongside Lafleur, featuring lovely red berry fruit and black truffle, almost Burgundian in style and beautifully defined. The palate…

2000, 1999 and 1998 Bordeaux (May 2001)

Full ruby-red. Cool, brooding aromas of blackberry liqueur, violet, smoke and minerals. Concentrated, densely packed, minerally and precise; brisk acids contribute to the impression of coolness. Firm, youthfully austere finish. Not as lush or open today as the Lafleur, but this is longer on the aftertaste. I’m not sure I would have picked this blind…

1998, 1997 and 1996 Bordeaux (May 1999)

Deep red-ruby. Cherry, redcurrant, raspberry, toffee, minerals and iron filings on the nose. Opulent and deep, with a silky, mouthfilling texture and lovely caramel sweetness. Boasts outstanding length for the vintage. Suave and harmonious.

2006, 2005 and 2004 Bordeaux (May 2007)

Red-ruby. Reticent aromas of dark berries, spices, licorice and menthol. Then almost shockingly supple, ripe and layered, with unexpected fullness and a sweet, gentle character. This is harmonious from the outset. Not at all a powerful style, but silky and suave. And nicely sweet on the back end, with the tannins arriving late.